Ingredients
Method
- Trim any excess fat from four boneless, skinless chicken thighs and pat them dry with paper towels. Combine 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and a dash of black pepper in a small bowl. Season both sides of the chicken evenly with the spice mixture and brush with light olive oil.
- For the air fryer method, cook the chicken in a single layer at 375°F for 8 minutes, flip, brush with 1/3 cup BBQ sauce, and cook for 4 more minutes until the internal temperature reaches 165°F. For the oven method, preheat to 400°F, bake on a lined sheet for 15 minutes, brush with BBQ sauce, and bake for another 10-12 minutes until the temperature reaches 165°F. Broil for 2-3 minutes for a caramelized finish and let the chicken rest for ten minutes before serving.
Nutrition
Notes
Use a meat thermometer: Always check for 165°F with an instant-read thermometer in the thickest part of the meat to ensure perfectly cooked chicken.
Avoid overcrowding: In the air fryer, leave space between the thighs for even cooking.
Marinate if you have time: Let the chicken sit with the seasoning for 30 minutes to intensify the flavor.